Food Safety Training, a Series of CHSE Program Implementations at PT Taman Wisata Candi Borobudur, Prambanan & Ratu Boko (Persero) Towards the Revival of the Tourism World

PT Taman Wisata Candi Borobudur, Prambanan & Ratu Boko (Persero) is always committed to continuously implementing health protocols and CHSE ( Cleanliness, Health, Safety & Environment Sustainability ) in every destination and business unit it manages, in order to realize Quality Tourism . One of the efforts made is by implementing CHSE-based health protocols, both in terms of products and services. As a result of TWC's consistency, all destinations and business units managed have received CHSE certification from the Ministry of Tourism of the Republic of Indonesia. TWC destinations and business units that have received CHSE certification ( CHSE Certified ) are Taman Wisata Candi Borobudur, Resto Manohara, Taman Wisata Candi Prambanan, Unit Teater Pentas, Rama Shinta Garden Resto, Taman Wisata Ratu Boko, Andrawina Resto and The Manohara Hotel Yogyakarta.

To improve the competency of Human Resources while implementing a series of CHSE program activities, PT TWC held Food Safety Training for TWC employees in the culinary and restaurant management fields. In collaboration with the Association of Culinary Professionals (ACP) Indonesia and i-Clean, PT TWC held the Food Safety Training on August 23-24, 2021, at Manohara Borobudur, Magelang, Central Java. While adhering to health protocols and adhering to government recommendations to avoid crowds, the Food Safety Training was conducted with a limited number of offline participants , with the remainder conducted online.

Marketing & Service Director of PT Taman Wisata Candi Borobudur, Prambanan & Ratu Boko (Persero), Hetty Herawati said that all tourism professionals are waiting for the momentum of the revival of the tourism world, one of which is TWC.

"Besides products, another thing we're preparing is to continue improving health protocols. These health protocols are key, a fundamental essential for accelerating tourism recovery. Tourism is the sector with the most stakeholders, with the most community elements involved. This pandemic shouldn't stop all our economic activities; we must manage this situation as best we can. One way we can do this is by holding this training, together with the Association of Culinary Professionals (ACP) Indonesia and i-Clean, who are well-versed in food safety . Food safety is part of the health protocols we will refine. This training is crucial for us, as it provides a refresher on what proper food safety looks like. Implementing health protocols is crucial because it can reassure the public and build trust , as our company is constantly striving for improvement , so that our destinations are truly ready to welcome tourists and welcome the revival of tourism. We hope that the destinations we manage can provide the best and become pioneers in how to properly implement food safety standards and health protocols."

Food safety is an integral part of CHSE. It is even a requirement for tourism operators to implement when providing services to guests. This training examines how the safety and health of the food served can meet existing standards. In this training, participants are provided with knowledge about the ins and outs of food safety . There is positive interaction between the presenter and participants, so that participants gain learning and enlightenment that can assist in implementing daily tasks in providing maximum service to guests. This food safety training does not only end in the classroom but can also continue in the field, being implemented in services and products for better standardization.

Furthermore, Hetty Herawati expressed her gratitude and appreciation to the Association of Culinary Professionals (ACP) Indonesia and i-Clean for their excellent collaboration in organizing this event. ACP Indonesia President Rafael Triloko Basanto stated that it was an honor for ACP Indonesia to collaborate with TWC to organize this Food Safety Training.

"Thank you for the opportunity to share our knowledge about food safety with our colleagues at TWC, which can then serve as the foundation for better education and service. Essentially, we strive to foster good habits related to food hygiene and safety. This opportunity serves as a refresher and a reminder. Training like this should be conducted periodically and repeatedly so that these good habits can be implemented in daily operations," said Rafael Triloko Basanto.

This Food Safety training provides benefits for participants, as expressed by one of the training participants, Stevy Yola.

"This food safety training is excellent because it increases the knowledge and insight of tourism practitioners, especially those in the food and beverage service sector . This allows us to immediately apply the training in our respective units to ensure the safety of the food we serve," said Stevy Yola.